Thairu Mulaku || Curd Chili || Mulaku Kondattam|| Perfect Recipe || Ep No : 148
Curd Chilies are ready to be fried ones which is a south Indian delicacy.Most of the time it is side dish for the sadya too.These chilies have super hot spiciness along with salted curd flavor.These chilies appears light golden brown color after sun dried with spongy appearance. Once they are fried in hot coconut oil , these sun dried green chilies turns dark brown color and become crunchy.These fried chilies goes well with hot rice and porridge.It can be prepared well during the summer time and can be stored for longer time. One fried curd chili is enough for having a bowl full of porridge during rainy season and also on winter time.These chilies are also known as Kondattam Mulagu .These salted chilies has bags of flavors and taste amazing with hot steamed rice.
Method Of Preparation
Take one kilograms of fresh green chilies.
Remove over ripped and damaged green chilies.
For one kilograms of green chilies the price is Indian Rupees 100/- as of May 2022.
Wash thoroughly and drain well.
With a knife slit on both sides of the chili.
Sun dry these chilies for a day.
Within a day of sunlight the green chilies shrinks.
Take one liter thick curd , add three and half tablespoon of rock salt , mix well.
Then whip the curd in a mixi jar.
Take the chilies in a bowl and pour entire curd over the chilies , mix well.
Cover with a tight lid.
After five hours of adding curd to the chilies, again mix them.
Cover and keep overnight.
Next day morning , mix chilies once again and then keep the chilies one by one in a steel tray.
Remaining curd should covered with a clean cloth and keep aside.
Sun dry these chilies.
Evening take out the chilies and transfer all chilies to the remaining curd.
Mix well with the curd and cover with cloth , tie and keep overnight.
Wash the entire steel trays which is used for drying the green chilies.
On the second day after pouring curd to the chilies , mix them once again and then spread one by one on the tray.
Remaining curd should be covered with a clean cloth and tie well and keep aside.
Sun dry the green chilies again.
In the evening again transfer the entire chilies to the remaining curd.
Mix the chilies with the curd.
Cover with a clean cloth and tie well. Keep overnight.
Third day after adding curd to the chilies , in the morning mix chilies thoroughly.
Almost all curd has been absorbed by the curd.
Again keep the chilies on the tray one by one.The bowl which is used for keeping the curd can be washed and dried now.
Sun dry the chilies.
On the day evening transfer all chilies in a bowl and cover with a clean cloth.Tie well.
On fourth day after adding curd to the chilies , keep chilies in a winnowing basket and sun dry well.
Evening cover with cloth and keep aside at night.
On fifth day after adding curd to the chilies , remove powdered curd particles from chilies and spread the chilies in a clean cloth over winnowing basket and sun dry well.
With in these days, the green chilies dried well , transfer them to an air tight glass container.
For frying , switch on the flame and keep a pan.
Add two tablespoon of coconut oil.
When oil heats up, add few dried curd chilies and fruy them.
When it changes the color , switch off the flame.
Serve with hot rice or porridge.
Ingredients
Green Chilies - One Kilograms
Curd - One Liter
Salt - As Required
For Frying
Coconut Oil - Two Tablespoon
Short Video
Thank you
Dedicated to Mummy
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